VIDEO: Fresh Ideas for Clean Eating

Published on Wednesday, 5 March 2014 15:51 - Written by By Christine Gardner, food@tylerpaper.com

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Each year the Environmental Workers Group releases a Clean 15 and Dirty Dozen list. These lists are created after USDA and FDA scientists release extensive pesticide residue test results on all produce.

The clean list represent fruits and vegetables with the least pesticide load and the dirty list is produce that has the most pesticide-contamination.

The lists below are the 2013 versions, which came out last April. A 2014 list is expected later this spring.

Dirty Dozen: Apples, strawberries, grapes, celery, peaches, spinach, sweet bell peppers, imported nectarines, cucumbers, potatoes, cherry tomatoes and hot peppers.

Clean 15: Sweet corn, onions, pineapples, avocados, cabbage, frozen sweet peas, papayas, mangoes, asparagus, eggplant, kiwi, grapefruit, cantaloupe, sweet potatoes and mushrooms.

The dirty dozen contaminants can be avoided by choosing certified organic produce, or by purchasing from a local farm or producer.

This recipe for Tropical Shrimp Salad uses several of the fruits and vegetables from the Clean 15 list. To see a video demonstration of this recipe go towww.tylerpaper.com orwww.cbs19.tv . Click on the FRESH Ideas icon. Fresh Ideas can also be seen live every Tuesday at 5 p.m. on CBS19.

 

Tropical Shrimp Salad

 

INGREDIENTS

For the Salad:

1 pound large shrimp, raw, peeled and deveined

1 cup orange juice

1/2 cup lime juice

2 cups water

2 teaspoons chili powder

1/2 teaspoon salt & black pepper

1/2 pineapple, diced

1 mango, diced

1 papaya, diced

1 avocado, diced

1 kiwi, 1/2 diced, 1/2 reserved for dressing

1/4 cup lime juice

salt and black pepper

6 romaine leaves, shredded

For the Vinaigrette:

1/4 cup pineapple juice

1/2 kiwi

1 cup cantaloupe, diced

1 tablespoon white wine vinegar

1 tablespoon Sriracha sauce

1 teaspoon mustard

1 teaspoon honey

1/2 cup vegetable oil

salt and pepper, to taste

 

DIRECTIONS

Place the shrimp, orange juice, lime juice, water, chili powder, salt and pepper in a saucepot. Bring to a simmer and cook shrimp until they are pink and curled. Drain and remove the shrimp. Refrigerate to cool completely. In a bowl combine the diced pineapple, mango, papaya, avocado, kiwi, lime juice, salt and pepper. Toss to coat and set aside. Combine all dressing ingredients in a blender and pulse to combine. Divide the shredded lettuce between four salad bowls. Top with a large spoonful of the diced fruit. Divide the shrimp between the four salads. Drizzle some of the dressing over the top of each salad. Serve remaining dressing on the side. Makes four salads.